OBJECTIVES KEY WORDS ¾ Discuss major operations that occur in carbohydrates marketing the food industry. complete protein migratory worker convenience store multipurpose retailer ¾ Identify government requirements and food processing retail other assurance of food quality. fortified saturated fat ¾ Discuss food preparation and safety Good Manufacturing supermarket guidelines. Practices unsaturated fat ¾ Identify sources of food products and grades value-added by-products. harvesting wholesale Hazard Analysis of ¾ Discuss food customs of major world Critical Control populations. Point
33 34 Introduction to Agriscience available to consumers. Teproducer must to become for products must occur production Whether it is planting crops raising or livestock, Production will increase. producers if more the must spend livestock pricebeef on of feed, example, that incost, an increase has cost is industry often ultimatelythe to on food the consumer. passed For When of any the and how final they part product. afect industry involved in the food the processes Consumers are better to aware they purchase able by make being choicesthe on informed foods of available for the to consumer. makeciently foods f of e avariety necessary complete the processes Technologies to from the the farm table. ineach food arearole in taking to have developed been areas these plays of and avital marketing. transportation, Each processing, harvesting, production, gettingBut, from the producer aproduct to the final consumer requiresf di erent steps such as intheMany United consumers States. products take of for granted the availability and selection Operations Industry Food supply, customsthe food comes from, from and food around where the food world. to understand the consumers, system it is important that food of As assures theoperations. safety consists numerous providing of industry on tasty, to and healthy consumers. safe Tefood foods Today, more thanfeeding 155people. an entire stores from grocery industry to restaurants is focused over time to evolved raising from forhas their crops farmers farmer one to families own provide food It inlife. is ancestors? our anecessity as eat we things What Food the 100years ago? Do same about What have you did for dinner comes from? night? last where ever you think about food Do your ready to be processed for meatready products. processed to be A producer will have is who inproduction successful either acrop animals or to that harvest are livestock producers as animal may production animals. have not much forage for grazing as that rely that on crop. af Droughtect also can destroy many afecting crops, consumer products drought production—a can afect can factors treatment. and medical space, feed, correct Many properlyanimals taken be care and given of the operations Animal require production use. that fertilizers of to pesticides or and whatplant, types to when to whatsuch plant, best as crops will be Acropproduction. producer must make decisions make many decisions on of f di erent aspects Tinkstock Photos Corn growing stage. the of production is an example
Unit 3 Te Food Industry 35 inkstock Photos inkstock T Pork carcasses are the result of slaughtering of slaughtering carcasses result the Pork are pigs. moves from place to place as place moves harvesting to from is the process of gathering mature crops from the area where they are grown or grown are they where area the from crops mature process of gathering the is OKLAHOMA FOOD AND AGRICULTURAL PRODUCTS CENTER improved foodimproved item. profiling, food or laboratory businesses and microbiology, facilities. diverse facility Tis allows entrepreneurs value-added develop test and to food products. agricultural and been have slices. was location food that the Other of development peanut the for butter items FAPC include salsa,developed FAPC barbeque at a few. name or sauce, tested to - just chili and begin place in Oklahoma the to of development is a food a newDo or the you have product idea? FAPC e Oklahoma Food and Agricultural Products Center (FAPC) is located is campus on the of Oklahoma State (FAPC) Te Oklahoma Products Food Center Agricultural and develop help successful, value-added Oklahoma. to is Te primary center goal of the in Stillwater, University businesses houses in Oklahoma. harvesting, animal Te center food manufacturing, grain milling, sensory migratory worker handling of all food animals slaughtered in USDA inspected in USDA of food all handling slaughtered animals Act plants. does Methods of Slaughter Te Humane slaughter birds. or other chickens not to apply for meat production generally occurs through processing occurs through production meat for generally use the Te of with mechanicalfacilities systems. often Act passed was originally Methods of Slaughter Humane in Food Safety USDA Inspection and the by enforced is 1958 and humane and Service. treatment proper the Te act requires occurs, such as custom wheat harvesters.occurs, wheat Harvesting as such custom of animals Harvesting Harvesting still maximizing Labor yield. still also necessary is harvesting for others. because than picking hand more some require crops migratory used. labor required, often picking is is hand When A product quality profit. and past the over greatly changed Te methods of harvesting have decades.few Harvesting mechanized. Machines highly now is harvesting operations, many for make which available are can be eharvesting harvestedf Crops whilecient. more quickly produced, or the slaughtering of animals for meat products. meat for of animals important harvested is produced, It is slaughtering or at the crop the best allow the will for as yield, as time well optimum Harvesting the at correct of stage maturity. the production meat for also must be Animals for best time proper harvestedthe the product at quality. 36 Introduction to Agriscience while otherswhile require extensive Teterm methods. require foods minimal processing consumers. Some transforming for raw ingredients products into food more appealing tomore the appealing consumer. are that Value-addedprocessing products occurs. to due the ingredients addition of increased the or has the of Tevalue product processed. been are pre-assembled and cooked at home. and cooked are pre-assembled conveniently are to be designed are others products while precooked, prepared. foods Food Some Today’squick to and easy fix. meal preparation. of hours for long allow not does American lifestyle convenience. is increased benefit Consumers thatProbably the demand are most foods important improves also Processing the marketability, food. availability of convenience, and seasonable consistency and shelf food life. increased as Tere such processing are to many food benefits food to be transported worldwide. transported to be food year round. Trucks, foods asystem of are and planes and processed all part that allows boats, trains, system consumers allows food to global across havefacilities Acomplex the world. access to fresh Today retail from various purchasing outlets. food in occurs and processing production most food to growing for from their farmers consumers families evolved has their food own industry Te food Transportation value-added Food processing Processing is used to describe foods that have foods to describe is used includes all the includes steps involved in Tinkstock Photos
large variety of foods available at all times the of large year. foods of variety system consumers allows inthe United States to have a transportation food Tecomplex potatoes. such as climates. Trains to foods perishable are ship less used all year even though they are grownpeople inwarmer countries. Bananas and other are fruits available to from other imported to be foods perishable allow year round. Planes foods perishable of transportation Insulated and refrigerated trucks for the allow Trucksareas. are the main source transportation. of from distantconsumers foods perishable to obtain allows system industry Te transportation the of food
Tinkstock Photos Ready-to-eat for the value chicken consumer. add nuggets Unit 3 Te Food Industry 37 market. ers consumers consumers ers of for sale at a farmer’s salefor a farmer’s at Make jams and jellies jellies and jams Make SAE IDEA SAE Entrepreneurship inkstock Photos inkstock T multipurpose retailer multipurpose is a smaller store that stocks number a limited of food that household and store smaller a items. is marketing sells in large quantity to a to quantity sells in large marketing is a large retail store that has between that 35,000 food commonly 25,000 and store items retail large a is is the way in which a product in which audience. sold way is a target the is to marketing consists of the sale of the consists of food personal for marketing Wholesale conveniencestore supermarket a place to buy food items as food as well buy household clothing,a place to other and items items. electronics, toys, hardware, retailers. hometown smaller, prices than lower caner of stores Tese large instances, small, local farmers may sell directly to a localinstances,small, to sell directly farmers may food Wholesalerslocal or store. natural grocery store foodpurchase packing house the from or food processing plant. buyer who then resells the product. the resells agricultural Most who then buyer food products sold wholesale. are through In some erentiate the types the of stores. erentiate dif A ere are several types are stores Tere of retail consumption. can food purchase consumers products.where Tree supermarkets,types predominant are of the of stores multipurpose and stores, retailers. Te convenience facility of the size the and stocked number of items Retail Marketing Marketing ere are two types are Tere wholesale of food and marketing: retail. without. As example, an people need food want live, they but to specific types of food. Some people food, a want healthy others want comfort food. look food, others Marketing a convenience for still and food products about all is understanding these various wants that peopleerent have. dif Good about people is understanding what need marketing and persuadingwant, those then people a specific product that meets those needs important an is or wants. between distinction ere T a need a want: and a need as such something one have, must is could live but one desires food something that is a want or shelter; It involves research and planning to develop best planning for and the to approach research involves It selling a product. also of development new includes the Marketing products. improved and A used variety of brands. and food large the in a home. Te is Te benefit items of a supermarket has expanded include bank branches,supermarket to pharmacies, floral and departments, it making popular most the type States. United of in the food store One-stop shoppingOne-stop has become A very popular many. for Convenience stores are usually associated usually a gas One important are with station. stores aspect Convenience of a convenience allowing highways, and located are streets close main to stores its location. is Convenience store manner. in a convenient pick up items to consumers 38 Introduction to Agriscience grading systemgrading that provides Te USDA a established has decisions. food-purchasing to helpgrades them make informationuse from quality Consumers commodities. also marketing agricultural when setting pricesand common language to use buyersgives a and sellers standards of a set that creates grading Quality Grades Quality trustcan quality. that high and of supplyis safe their food consumers agencies inplace, With two these with the exception products. poultry, meat, of and egg Administration products (FDA) all food of accuracy is for and ensuring labeling responsible safety inthe United States processed are and Drug for consumption. products safe TeFood and egg TeUSDA illness. ensures protecting on that from the foodborne public the poultry,focuses meat, TeUnitedmain agencies States inspection. incharge Agriculture of Department food of (USDA) systems to inplace ensure that consumers that Tere receive and flavorful. is are food safe two Tere that are to is food fresh purchase high-quality numerous and wholesome. People expect Assurance Quality used to determineused standards quality areTese standards. of set a uniform and appearance. texture, taste, such as factors quality on aregrades based Tese and nuts. vegetables, and fruit processed fresh and fruit vegetables, for dairy, poultry, livestock, are grades established Quality grades . Unit 3 Te Food Industry 39 are procedures that have been a safe have developed food that ensure procedures to are contamination. Approved procedures must be must procedures in place Approved cleaning for contamination. e issue of genetically modified in food (GMOs) of genetically Te issue organisms in interest production has also a greater show caused to consumers foodunderstanding the production process. undergo GMOs must United process before in the being approval a regulatory grown FDA, USDA, and the by States. Te safety regulated of is GMOs e Environmental T Agency Protection (EPA). Environmental the safe the for are GMOs that ensure to helps AgencyProtection (EPA) environment. Te food industry methods, uses scientific in addition proven food keep to safe federal regulations, from with compliances to Research Preventing people communicablePreventing with diseases or open food. handling wounds from Te use of easily microbe-resistant, cleaned surfaces as such stainless steel. rodents, birds, insects. and control to strategies ectivef E pest-management on washing hand restrictions and frequent including personal requirements, hygiene Stringent jewelry. the community. the
Research incidents of Research SAE IDEA • • • • Examples of Good Manufacturing Practices food-borne illnesses in
presence of microbes. In addition to cleanliness and sanitation, two other common systems are used of microbes. are presence cleanliness sanitation, and two systems common In to addition other in food Good processing preparation: and Manufacturing of Practices Hazard (GMP) and Analysis (HACCP). Points Control Critical Good Practices Manufacturing and sanitizing food sanitizing and and includes areas. equipment, all Tis utensils, production preparation and surfaces. used the minimize are to agents, sanitizing Specific routines cleaning and detergents, production and issues surrounding it, consumers can make informed food can make it,production consumers surrounding issues choices.and contaminated with harmful substances. harmful with contaminated producers Food Crop safety consumption. for production start animals must and the of crops with follow must raise withdrawal animals guidelines. followmust that pesticide fertilizer Producers and become have more Consumers slaughtered. are before they animals to medications given for times in production of issues as use such the hormones. and of antibiotics understandingfood aware By e United States has the safest set has food the safety States strict the world regulations Te United supply in the due to the inspects ensure facilities to FDA. and processing plantse USDA T slaughter and USDA the by production the for of safe, essential cleanliness is to safe. is food attention Strict consumers to sent food not that is ensures wholesome production food. environment regulated properly A clean, Sanitation and Safety product, as well as a safe working environment. GMP is regulated by the FDA in the United States. United in the FDA the by product, regulated GMP is as as well a safe working environment. food to a quality approach processing, require or minimize companies enabling to GMP regulations or errors. contamination eliminate 40 Introduction to Agriscience consumption. to and processing distributing, harvesting from merchandising growing, for and preparing food system production the of food HACCP forchemical, and all physical. aspects used to is be designed biological, analysis, are and key contamination are as production identified. Hazards classified points procedures processing fromto the raw analyze material food the During to the finished product. Te in producing a safe and healthy food supply. and healthy asafe in producing food and HACCP. Practices Manufacturing Good following of importance Prevention is practice the best over 5months and slowly reintroduced ice cream flavors stores. shows to the Tis grocery example to devastating acompany. be can Recalls Creameries for Blue Bell all their plants production closed
HACCP PRINCIPLES Hazard Analysis and Critical Control Point Principle 7: Principle 6: Principle 5: Principle 4: Principle 3: Principle 2: Principle 1: Principle principles. the on seven based hazards safety control offood HACCP and evaluation, to is asystematic the identification, approach gastrointestinal symptoms. by diarrhea other or preceded sometimes aches, feverinclude and muscle contaminated by eating Symptoms with food the caused bacteria. illness were with hospitalized Listeriosis three deaths occurring. is arare but serious monocytogenes their potential contaminated to be withbecause the bacteria the on market Creameries 2015,Blue Bell In products its all of recalled Establish record-keepingEstablish and documentation procedures. verification procedures. Establish corrective actions. Establish monitoring procedures. Establish criticallimits. Establish Determine the critical control (CCPs). points analysis. ahazard Conduct . Because of this from of four states contamination, 10people . Because ICE CREAM SCARE system is amanagement program designed Listeria Unit 3 Te Food Industry 41 promptly Refrigerate foods inkstock Photos inkstock T Cook foods the to correct temperatures contaminate Do not cross- surfaces Wash your hands and Wash USDA Image USDA non-perishable items such as such canned foods.non-perishable items canned While foods are viable a long for cans that time, can remain properly stored or swollen should rusted, bedented, discarded used. never and Meat and poultry and Meat should be packaged securely so retain they quality do and not leak, foods. other possibly contaminating poultry and If meat not will be used days, a few freeze within safety of also the need aspects be Consumers to aware them. of Once food is home, it should be stored properly. Promptly refrigerate perishable food Te items. refrigerate Promptly foodOnce home, properly. is should it be stored Recommended the for guidelines should be freezer and correct temperatures. the set at refrigerator should Consumers be to 0° F or set freezer below. at the and between are 40° F, 32° F and refrigerator as use and to question foods any purchased items they is of when spoil. beforebe they If there aware safetythe of a food it! do not risk item, Consumers can take actions to help ensure their food their safe. is Food ensure help can actions to take safetyConsumers starts shopping. when food choosing non-perishables after remains ensure helps items or frozen refrigerated Purchasing leaking, torn, is should not in packaging food purchase that Consumers items away. put is it safe until shopping cart, in the placing items meat, When separate seafood, date. or pastexpiration the eggs bags in separate poultry checkout. and them at keep food and other from items ort of the USDA, FDA, Centers for Disease for Te Foodwas a cooperative initiated. eort Safe is f FDA, Families USDA, Centers of the follow in to Te campaign (CDC) steps four emphasizes Council. Ad the and Prevention and Control every phase of separate, food cook, clean, preparation: chill. and FoodPreparation and Safety food needed food, purchase safety ensure steps consumers Once the to fall upon consumer. the food safety in thought—but, people much essential Many it foods giving is without eat and prepare foodborne prevent helping illness. Foodborne illnesses can people result make not only sick—they food address help in fatalities. to safety In order Te Food consumers, and Safe campaign Families 42 Introduction to Agriscience a food thermometer.a food Consumers refer such should to charts, wayTe best to ensure is is that properly to cooked use food temperatureenough that so harmfulbacteria are killed. to make surepoultry they haveheated to been ahigh and meats such as foods when cooking It is important Tinkstock Photos after washed cuttingbe raw meat. Cutting and utensils boards should countertops. or sinks such as onto surfaces this as spread can raw bacteria wash not meat and poultry Do spreadcan they are as peeled. being them bacteria as peeling on plan even by you if rinsing underrunning waterwashed using, before be also should Fruits and vegetables for at 20seconds. least washed be Hands should handling food. to handsprevent wash with It is water warm and spreading after important before bacteria. and soap contamination to occur. utensils, Properly hands, cutting washing and dishes is to vital boards, preparation involvesFood manyf di erent for steps, provide each which can of an opportunity departments todepartments ensure handling procedures. they are food safe following safety. health retailers public to Restaurants and other are food food regularly by local inspected Consumers help ensure can they purchase and prepare the food at by is paying home safe attention water thermometer soapy with after cleaned hot, each be A food use. should to an cooked internal be should temperatureand poultry 165°F. of to an cooked internal be should temperature 160°F, of temperature ground meats For example, guidelines. put out by the those USDA, minimum as and follow Futures Career Career Bright Bright Chemical Technicians PreparationFood Workers Environmental and Protection Science Technicians they should be placed inthe refrigerator. placed they be should properly. washed be also should When marinating and poultry meats addition, always cutting wash and utensils boards Surfaces after use. In separate from other poultry, food. raw fish, meats, and seafood Cross-contamination is issue asignificant when cooking—always keep water, incold placing immediately. cooked they but again, must be thawed immediately be by cooked also can after thawed. being Foods to thaw safely, used foods Microwaves be also but can they be should with occur not juices from cross-contamination the thawed does food. refrigerator. When the using refrigerator to ensure thaw food, that thawed atrapidly temperature. room be safely should inthe Food the on counter. poultry, seafood raw or meats, multiply Bacteria can preparation makeA commonmistake is infood many thawing people For more information visit, O*Net Online www.onetonline.org O*Net Online
Agricultural Teacher Science Agricultural Science and Food Butchers and Meat Cutters Technicians
Unit 3 Te Food Industry 43 , carbohydrates inkstock Photos inkstock T inkstock Photos inkstock T All cereal grains are an excellent source of complex source excellent an are grains cereal All Legumes come from legume plants that grow seeds grow legumeLegumes from contained come plantsin that pods. Edible legumes include peas, beans, peanuts soybeans. and carbohydrates, of protein, plant source excellent an Legumes are fats, used often vitamins, and minerals in as are and ingredients casseroles, salads, soups stews. and which provide the body with energy. In fact, composition body of the the energy. provide which with carbohydrates. 80 percent 75 to approximately is grains cereal Depending a good on the are Whole of grains dietary source fiber. cantype grains also processed, be are a good they cereal how and minerals. of other and B vitamins,source iron
company. Work for an an for Work Placement agricultural seedagricultural cleaning and bagging and cleaning SAE IDEA fruits and vegetables could potentially be stored for years.fruits for be vegetables and stored could potentially fruits and In general, types of nutrition. levels Di oferent fruitsf vegetables and erent dif er of high in usually low in fat, Tey are low in sodium,vegetables no cholesterol. naturally have and are be minerals. to and high in vitamins also and tend content, fiber water and Fruits and vegetables are plant-based foods that are almost almost foods vegetables and plant-based are Fruits are that harvested. when eat Te processing of fruits to and ready vegetables can be as simple as washing eating, and or as complex as canning. Depending type on the of processing, Fruits and Vegetables types of grass plants. constitutes grains e food T cereal from many are diet. portiona major Tere people’s of most types used world. grains the Some around oferent cereal dif wheat, rice, rye, corn, familiar are most of grains the oats and processed products Tese are bread, grains into like barley. or pasta.breakfast cereals Cereal GrainsCereal and Legumes edible the seeds are grains producederent dif by Cereal Sources of Food two of categories food main are Tere Te number sources: animal. and of plant food products grains, thesederived from two legumes, vast. is categories Cereal fruits vegetables derived and all are plants.from Milk, products from come milk products, are that shellfish and fish meat, poultry, can oils and animals. be Fats obtained both from plants animals. and 44 Introduction to Agriscience information kit covering SAE IDEA safe handling of meat, handling meat, of safe Prepare a food safety Prepare safety afood content. Meat is a 21 percent protein, 8percent and 1percent fat, mineral Most meat consists approximately of 70percent water, cuts. and cold frozen foods sausages, as inmany suchin the cooked United intof di erent be It States. can products processed well as as ways, the centerpiece as most used of meals been Meat long for meat. has are raised and also rabbits goats Meat generally animals of refers such as and sheep, though other to types the meat hogs cattle, of Poultry and Meat source with Fluid the of is milk calcium. D. vitamin usually fortified is agood Milk also saturated to are and cholesterol, fat reduce levels. commonly fat processed products though milk are protein asource It both of is asource and products milk of Milk also and carbohydrates. ice creamcultured and cheeses. products, It is manufactured into also including concentratedbeverage. butter, other products milk, and dried inthe United States and products Most milk milk come from cow’s Fluid is milk a consumed as milk. Products Milk and Milk other birds such as geese and ducks. Poultry is a also other and ducks. birds geese such as Poultry refers to the meat from chickens, turkeys and and zinc. B vitamins, require source iron, of intheir Meat is agood diet. also it provides all the essential amino acids that humans alternative pork. or to beef it is inthe perceived ahealthier United as meat States inpopularity because Poultry increased has source many of Poultry is minerals agood and Bvitamins. pork. or beef of serving thanfat the typical completesource high-quality of protein and is lower in products have enhanced with been additionalproducts vitamins minerals. or eggs and other fresh eggs Exploratory food products. food complete protein complete Fish Shellfish and high in fat, most of the in high in fat fishfat, is unsaturated, which makes it healthier. fairly fish of be can types Although it some contains. composition fat fdi erent the of aprotein as from red source meat because and poultry Fish vitamins provide of and minerals. also avariety Tey is somewhat Fish and shellfish are protein. asource high-quality digestible, easily of products. cooked they are marketed into are or afresh pre- frozen as or processed product, availability inmany Since fish forms. and shellfish tend rapidly, to spoil the of diversityand because are Tey techniques. processing popular Fish and shellfish are available across the United States thanks to modern source, meaning source, Tinkstock Photos Fortified food food Unit 3 Te Food Industry 45 Japanese sashimi is often eaten with chopsticks. with Japanese sashimi eaten often is Photos inkstock T is usually liquid at room temperature and is of plant origin. Nutritionally, the the Nutritionally, origin. of plant is and room temperature at liquid usually is is generally a solid at room temperature. Saturated fats are usually of animal origin. origin. of usually animal fats are Saturated a solid room temperature. generally at is unsaturated fat unsaturated saturated fatsaturated fast food very are popular such countries, while in other not as are takeout is meals and common as or France, Italy slowly. more eaten generally while eating. In Ethiopia, people for common is it eat to used hands. In Asian their are chopsticks countries, with food served often cultures, is eat. style” In many to “family spent Te time platters. shared food from with eaten also States, takeout food varies—in United eating the and ect Hindusf a beef. do not eat food sacred; In India, therefore, considered is consumption. cow the example pork. doAnother not would eat people Muslims be religion that Jewish Kosher In the eat dietary Jewish food, to laws. food according is which prepared culture. to peopleTe way also culture varies eat from use to utensils etiquette proper is States, it United In the the day. In the warm and wet climates of Asia, basis. climates on a daily consumed wet warm and In the is rice In North Africa, day. the served commonly couscous more squeezed is meals. fresh countries, In with Mediterranean orange served often is juice breakfast. for people what Food determines factor only not beliefs eat. the Religious is that availability can also erent erent dif is type the prepared is it of way food the and prepared life.Food However, to essential is readily food most the is by determined that habits are eating times Many culture. to culture from customary in Japan to is It daily. available are fish In Japan, fresh or country. region in that available fish do while not find raw others culture Some sashimi, this enjoy will eat fish. Americans or raw appetizing. throughout meal each beans with Latin In and America, Mexico have common to it is World Food Customs World enhance flavor, as well as contribute to the desired texture of the food of the product. desired texture the to as as well contribute flavor, enhance important most One saturated. and between of the unsaturated factserence dif the is understand to A Fats and oils are derived from both plants and animals. Fat is a necessary both derived is from plants animals. and are oils and Fat Fats diet. part is It of a healthy also important an component of recipes food and products. Some common types of plant-based olive oil, canola are oils oil, oil corn coconut and oil. Some types common of animal-based fats are As a food fats ingredient, serve oils and tallow several butter. and usefullard, purposes. oils and Fats Fats andOils Fats contribute to higher levels of cholesterol. levels higher to contribute An An important fat is between unsaturated because and saturated fatserence dif diet in the saturated 46 Introduction to Agriscience roughout the world, food is also used for its health benefits. health for its benefits. isused also Troughout food the world, menu. burgers they and inIndia have the on pastries, of veggie a variety preferences inFrance For McDonald’s example, and tastes. sells countries. McDonald’s cultural menus local to its varies reflect instead corn syrup may of insome used sugar cane be example, f di of erences incountries. For inbottling in taste because throughout slight but is the has world sold variationsCoca-Cola® to demands meet theirf indi erent products areas the of world. often slightly products changecountries. Manufacturers food of found throughout be inmany the can world and McDonalds Restaurantthe world. chains Burger Taco KFC, such as King, Bell, more throughout commonplace products food some made has customs, globalization unique food its has country While every (2.2pounds). kilogram $5,000per exceed and inthe can world the of one most expensive foods are caviar, much more beluga foods such expensive, as Some astatus as viewed symbol. be which is helps to aculture define Food event. community and acommunity. also can Around food the world, visions turkey of At at the the the dinner breaking end table. is Ramadan, of theoften of fast a the of celebrationsa part that of culture. the In immediately United Tanksgiving States, conjures is much more also Around than the of food culture the just sustenance—food is world, apart and temperatures readily to be available. and vegetables the of for fruits allow west coast sweat the In tea Southwest region, is Tex-Mex acommon beverage. is acuisine Temild choice. of the England region, it New is common to have dishes chowder such clam or the as In bake. South, availability. In food is expensivethe the on In west coast. available or east U.S., and less fresh seafood f indi erent are only not vary influenced by ethnicities countries. foods Regional and types Food providing sustenance but inhelping to aculture. define role inonly not culture plays an important inevery food food, available incountries with along varies the customs surrounding what is upon available locally.depending While the food f for theirerentDi health benefits, foods areas use the of world pharmaceuticalsMany modern have originated from plants. Tinkstock Photos Tanksgiving. such as is often centeredFood cultural on holidays Unit 3 Te Food Industry 47 erence between saturated and unsaturated fat. Describe between unsaturated and saturated erence dif the countries. food in twoCompare erent dif customs What are the four steps that should be followed that in every steps four the phase are of foodWhat preparation? How should foods be thawed? food cooked? that properly is ensure to best the way is What derived plant foods. three Name derived foods. animal three Name a diet? of carbohydrates to amount largest the provides What List three types three foodList of retail stores. food inspection? regulate two agencies governmental What typesWhat of? of food these in charge two agencies are governmental quality grading? is What Explain importance the of HACCP. GMP and Explain benefits three of food processing. mode main the is of transportation food for What products? ectsf a typeWhat the of transportation used products? ship to important it is food understand Why to marketing? Describe between a wholesaleerence dif the store. retail and What are the five general operations in the food in the operations general five industry? the are What migratory is labor? What
19. 20. 13. 14. 15. 16. 17. 18. 8. 9. 10. 11. 12. 3. 4. 5. 6. 7. Unit Review 1. 2. two categories are found throughout the world, but the customs and types and customs world, areas the the but of food throughout found twoerent in dif are categories Te food define helps it a culture. a culture, for Food sustenance provides not only vary greatly. industry changing. ever is As technology advances, people new innovative and enjoy to continue will food products. e four steps to follow in food to steps Te four or stored. illnesses foods prepared when not properly can result are separate, cookclean, Te two chill. and of are categories food main animal. and plant preparation are Te food grains, these derived legumes, from vast. two products are Cereal are categories fruits that plants. vegetables derivedand all from are Milk, milk products, are shellfish and fish meat, poultry, canoils and animals. beproducts from Fats come obtained that both from plants animals. and Tese processing, transportation and marketing. We are dependent on agencies such as the USDA and FDA FDA and as USDA such the dependent on agencies are processing,We transportation marketing. and safety products in the of food ensure purchased Each consumed. and to step industry is operations profitability industry. of the the vital to food, purchase follow consumers must Once food they safety and guidelines.preparation Foodborne Unit Summary did Asabout yourit. food think meal, next you the eat Where used products prepare were to that country? or flown another produced from in they in your state productsthe Were from? come Food part a is needed of our food everyday get steps lives, the all do to not to consider we and often included food in the are areas industry as such production, harvesting,erent dif Many consumers. 48 Introduction to Agriscience